Coconut Curried Chickpeas, Cauliflower and Spinach

• 1/2 cup chopped fresh cilantro
• 4 1/2 cups stemmed, coarsely chopped spinach
• 3 cups cauliflower florets
• 1 1/2 Tbs. olive oil
• 6 medium cloves garlic, thinly sliced
• 1 large onion, thinly sliced
• 2 tsp. salt
• 3 Tbs. Homemade Curry Powder or good-quality commercial brand
• 4 medium carrots, thinly sliced on diagonal
• 3 cups cut green cabbage (2-inch pieces)
• 2 Tbs. vegetable broth or water
• 4 cups cooked chickpeas or rinsed canned chickpeas
• 3/4 cup coconut milk

1. In wok, bring 2 1/2 quarts lightly salted water to a boil over high heat.
2. Add cauliflower and cook 2 minutes.
3. Drain and set aside.
4. Set wok over medium-high heat and add 1 tablespoon oil.
5. Add garlic, onion and 1 teaspoon salt and stir-fry 1 minute.
6. Add curry powder and stir-fry 1 minute (curry will absorb most of oil).
7. Add remaining 1/2 tablespoon oil, then carrots, cabbage and remaining 1 teaspoon salt and stir-fry 2 minutes.
8. Gradually drizzle broth around outer perimeter of vegetables (not in the center.)
9. Cover and cook 2 minutes.
10. Stir in chickpeas and coconut milk and cook, uncovered, 2 1/2 minutes.
11. Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute.
12. Serve hot.

fresh cilantro, spinach, cauliflower florets, olive oil, garlic, onion, salt, curry, carrots, green cabbage, vegetable broth, chickpeas, coconut milk

Taken from www.vegetariantimes.com/recipe/coconut-curried-chickpeas-cauliflower-and-spinach/ (may not work)